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German Egg Dumplings (Spatzen) (GERMAN Cuisine) Recipe

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This recipe for German Egg Dumplings (Spatzen) (GERMAN Cuisine) is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
21/2 cups flour
1/2 tsp. Salt
1/4 tsp. Baking powder
2 eggs, lightly beaten
1/2 cup milk
1/2 cup water
1/2 cup melted butter
Small grating of nutmeg (optional)
Directions:
Directions:
Combine flour, salt, baking powder, and nutmeg in a bowl. Mix together the eggs, milk, and water; gradually stir into the flour mixture. The consistency of the dough depends upon the method of shaping to be used. The dough may be made softer by the addition of a small amount of water or stiffer by adding more flour. The softer the dough, the lighter the dumplings; however, it must be firm enough to retain its shape. Spatzen should be light and delicate; try out a sample and if it is too heavy, add a little water to the dough. Cut or break off small buts of the dough with a spoon (about 1/4 by 1 inch) and drop into 3 to 4 quarts rapidly boiling salted water. Cook for 1 or 2 minutes. Or place the dough on a plate and cut shreds with a knife from the side of the plate.

 

 

 

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